my first smoke

[fishcreek]

Just got done smoking 20 lake superior white fish fillets. I set the digitial temp at 230. The maverick temp varied from 195 to 203 one hour alder smoke 3 hours with no smoke. Cure 4 cups brown sugar one cup plain salt fish came out awesome Not dried out and not mushy. I am very happy with this smoker.

[hillbillysmoker]

Congrats on your first success.  Now you will learn how addictive this can be.  Have fun.

[Wildcat]

Congradulations and welcome aboard.  Take pics.

[Gizmo]

Welcome fishcreek,
How long did you soak the fish in your cure?

[fishcreek]

put the fish in a plastic container. skin side down scatter the dry salt sugar mixture all over the fish.This is excellent on king salmon try it you will like it. after 12 hours rinse off fish then dry fish for 3 hours

[Gizmo]

Thanks Fishcreek.  I'll have to give that a try.  I usually use a wet brine.  The only dry cure I have used on salmon before was Smoked Salmon on the Grill cure from Steven Raichlen.  I believe it only had a couple hour cure time but don't recall for sure as it was a few years ago.

[La Quinta]

Welcome aboard fishcreek...it's a fun time in Bradley Land!!